Grilled Swordfish

Big_Green_Craig

My local Publix has really stepped up their game in the Meat and Seafood departments. Every steak, chop, sausage link and seafood is in a glass case and not wrapped up in styrofoam and stretchwrap and sitting on a shelf. I found some really nice looking swordfish steaks at the seafood counter. I could tell they were fresh because they didn't have that fishy smell. 

I brought the Mini Max up to temp (450f or so) and roasted some vegetables. Once roasted, chopped everything up, added some lemon juice, lime juice, evoo and some balsamic vinegar and mixed it into a salsa. 

I brushed the fish with EVOO and seasoned it with kosher salt, fresh ground black pepper and a squeeze of lemon juice. This grilled for approx 3 minutes on each side. Then plated on a bed of summer greens that were tossed in a roasted tomato dressing. 

This will go into a regular rotation...

Nanook

Excellent!

ryantt

wow that looks really good, love the fire roasted salsa

cazzy

Looks awesome!

fljoemon

Excellent cook Craig! ... I love swordfish and if not cooked properly can get tough .. I think you nailed it here and the salsa on top looks so good. Nice presentation too as usual.

I went to my local Publix and saw that fresh coho salmon is on sale for $7.99/lb. I bought 5lbs as that was the limit. This is some excellent fish for plank grilling, so planning on doing that this weekend.

nolaegghead

I love swordfish.  I would not recommend putting it in a regular rotation because it's typically loaded with mercury.

Mercury Levels in Commercial Fish and Shellfish (1990-2010)

Mercury and Methylmercury Main Page

See also Mercury Concentrations in Fish: FDA Monitoring Program

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The table is sorted by MERCURY CONCENTRATION MEAN (PPM) from fish with lowest levels of mercury to highest levels of mercury. You may also sort the table by SPECIES in alphabetical order. 

SPECIES	MERCURY CONCENTRATION MEAN (PPM)	MERCURY CONCENTRATION MEDIAN (PPM)	MERCURY CONCENTRATION STDEV (PPM)	MERCURY CONCENTRATION MIN (PPM)	MERCURY CONCENTRATION  MAX (PPM)	NO. OF SAMPLES	SOURCE OF DATA
SCALLOP	0.003	ND	0.007	ND	0.033	39	FDA 1991-2009
SALMON (CANNED) *	0.008	ND	0.017	ND	0.086	34	FDA 1992-2009
CLAM *	0.009	0.002	0.011	ND	0.028	15	FDA 1991-2010
SHRIMP *	0.009	0.001	0.013	ND	0.05	40	FDA 1991-2009
OYSTER	0.012	ND	0.035	ND	0.25	61	FDA 1991-2009
SARDINE	0.013	0.01	0.015	ND	0.083	90	FDA 2002-2010
TILAPIA *	0.013	0.004	0.023	ND	0.084	32	FDA 1991-2008
ANCHOVIES	0.017	0.014	0.015	ND	0.049	14	FDA 2007-2010
SALMON (FRESH/FROZEN) *	0.022	0.015	0.034	ND	0.19	94	FDA 1991-2009
SQUID	0.023	0.016	0.022	ND	0.07	42	FDA 2005-2010
CATFISH	0.025	0.005	0.057	ND	0.314	57	FDA 1991-2010
POLLOCK	0.031	0.003	0.089	ND	0.78	95	FDA 1991-2008
CRAWFISH	0.033	0.035	0.012	ND	0.051	46	FDA 1991 -2007
SHAD AMERICAN	0.045	0.039	0.045	0.013	0.186	13	FDA 2007-2010
MACKEREL ATLANTIC (N.Atlantic)	0.05	N/A	N/A	0.02	0.16	80	NMFS REPORT 1978
MULLET	0.05	0.014	0.078	ND	0.27	20	FDA 1991-2008
WHITING	0.051	0.052	0.03	ND	0.096	13	FDA 1991-2008
HADDOCK (Atlantic)	0.055	0.049	0.033	ND	0.197	50	FDA 1991-2009
FLATFISH [2*]	0.056	0.05	0.045	ND	0.218	71	FDA 1991-2009
BUTTERFISH	0.058	N/A	N/A	ND	0.36	89	NMFS REPORT 1978
CROAKER ATLANTIC (Atlantic)	0.065	0.061	0.05	ND	0.193	57	FDA 2002 - 2009
CRAB [1]	0.065	0.05	0.096	ND	0.61	93	FDA 1991-2009
TROUT (FRESHWATER)	0.071	0.025	0.141	ND	0.678	35	FDA 1991 -2008
HAKE	0.079	0.067	0.064	ND	0.378	49	FDA 1994-2009
JACKSMELT	0.081	0.05	0.103	0.011	0.5	23	FDA 1997-2007
HERRING	0.084	0.048	0.128	ND	0.56	26	FDA 2006-2009
MACKEREL CHUB (Pacific)	0.088	N/A	N/A	0.03	0.19	30	NMFS REPORT 1978
WHITEFISH	0.089	0.067	0.084	ND	0.317	37	FDA 1991-2008
SHEEPSHEAD	0.093	0.088	0.059	ND	0.17	6	FDA 2007 - 2009
LOBSTER (Spiny)	0.093	0.062	0.097	ND	0.27	13	FDA 1991-2005
LOBSTER (NORTHERN / AMERICAN)	0.107	0.086	0.076	ND	0.23	9	FDA 2005-2007
CARP	0.11	0.134	0.099	ND	0.271	14	FDA 1992 - 2007
COD	0.111	0.066	0.152	ND	0.989	115	FDA 1991-2010
PERCH OCEAN *	0.121	0.102	0.125	ND	0.578	31	FDA 1991-2010
TUNA (CANNED, LIGHT)	0.128	0.078	0.135	ND	0.889	551	FDA 1991-2010
SKATE	0.137	N/A	N/A	0.04	0.36	56	NMFS REPORT 1978
BUFFALOFISH	0.137	0.12	0.094	0.032	0.43	17	FDA 1992-2008
TUNA (FRESH/FROZEN, SKIPJACK)	0.144	0.15	0.119	0.022	0.26	3	FDA 1993 - 2007
TILEFISH (Atlantic)	0.144	0.099	0.122	0.042	0.533	32	FDA 2002-04
PERCH (Freshwater)	0.15	0.146	0.112	ND	0.325	19	FDA 1991-2007
BASS (SALTWATER, BLACK, STRIPED) [3]	0.152	0.084	0.201	ND	0.96	82	FDA 1991-2010
LOBSTER (Species Unknown)	0.166	0.143	0.099	ND	0.451	71	FDA 1991-2008
SNAPPER	0.166	0.113	0.244	ND	1.366	67	FDA 1991-2007
MONKFISH	0.181	0.139	0.075	0.106	0.289	9	FDA 2006-2008
MACKEREL SPANISH (S. Atlantic)	0.182	N/A	N/A	0.05	0.73	43	NMFS REPORT 1978
SCORPIONFISH	0.233	0.181	0.139	0.098	0.456	6	FDA 2007 - 2008
WEAKFISH (SEA TROUT)	0.235	0.157	0.216	0	0.744	46	FDA 1991-2005
HALIBUT	0.241	0.188	0.225	ND	1.52	101	FDA 1992-2009
CROAKER WHITE (Pacific)	0.287	0.28	0.069	0.18	0.41	15	FDA 1997
TUNA (CANNED, ALBACORE)	0.35	0.338	0.128	ND	0.853	451	FDA 1991-2010
TUNA (FRESH/FROZEN, YELLOWFIN)	0.354	0.311	0.231	0	1.478	231	FDA 1991-2010
BASS CHILEAN	0.354	0.303	0.299	ND	2.18	74	FDA 1994-2010
TUNA (FRESH/FROZEN, ALBACORE)	0.358	0.36	0.138	ND	0.82	43	FDA 1992-2008
SABLEFISH	0.361	0.265	0.241	0.09	1.052	26	FDA 2004 - 2009
BLUEFISH	0.368	0.305	0.221	0.089	1.452	94	FDA 1991-2009
TUNA (FRESH/FROZEN, ALL)	0.391	0.34	0.266	0	1.816	420	FDA 1991 - 2010
TUNA (FRESH/FROZEN, Species Unknown)	0.415	0.339	0.308	0	1.3	120	FDA 1991-2010
GROUPER (ALL SPECIES)	0.448	0.399	0.278	0.006	1.205	53	FDA 1991-2005
MACKEREL SPANISH (Gulf of Mexico)	0.454	N/A	N/A	0.07	1.56	66	NMFS REPORT 1978
MARLIN *	0.485	0.39	0.237	0.1	0.92	16	FDA 1992-1996
ORANGE ROUGHY	0.571	0.562	0.183	0.265	1.12	81	FDA 1991-2009
TUNA (FRESH/FROZEN, BIGEYE)	0.689	0.56	0.341	0.128	1.816	21	FDA 1991 - 2005
MACKEREL KING	0.73	N/A	N/A	0.23	1.67	213	GULF OF MEXICO REPORT 2000
SHARK	0.979	0.811	0.626	ND	4.54	356	FDA 1990-2007
SWORDFISH	0.995	0.87	0.539	ND	3.22	636	FDA 1990-2010
TILEFISH  (Gulf of Mexico)	1.45	N/A	N/A	0.65	3.73	60	NMFS REPORT 1978

Source of data: FDA 1990-2010 , "National Marine Fisheries Service Survey of Trace Elements in the Fishery Resource" Report 1978, "The Occurrence of Mercury in the Fishery Resources of the Gulf of Mexico" Report 2000

Mercury was measured as Total Mercury except for species (*) when only Methylmercury was analyzed.

ND-mercury concentration below detection level (Level of Detection (LOD)=0.01ppm)
N/A-data not available

†The following species have been removed from the tables:

• Bass (freshwater) – not commercial
• Pickerel – not commercial

‡Standard deviation data generated from data 1990 to 2010.

1Includes: Blue, King, Snow
2Includes: Flounder, Plaice, Sole
3Includes: Sea bass/ Striped Bass/ Rockfish

NOTE: NOTE: On February 8, 2006, technical changes were made to the data that was posted on January 19, 2006. The changes corrected data or more properly characterized the species of fish or shellfish sampled. On October 6, 2014, technical changes were made to allow viewers to review the list in order of mercury levels and in alphabetical order by fish species.

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Big_Green_Craig

mountaindewbass said:

I keep meaning to try ahi tuna. I look at it every time I go to Costco. How would you cook it Craig?

Love some ahi tuna! I brush mine with evoo and season it with salt, pepper and some white and black sesame seeds. You'll probably get a better sear is you use a hot cast iron skillet. This will cook extremely fast so keep an eye on it. You will actually be able to see it cooking through. 

Scottborasjr

Yep that looks damn good. Nicely Done!

AlbertaEgger

looks great, never had it. 

dldawes1

Awesome !   Making me hungry !!

shucker

Fresh swordfish is a household favorite of ours.  Yours looks outstanding!  Also glad to see you still bringing productive posts here despite all the nonsense lately.

jonnymack

Excellent. I'll have to keep that in mind with Publix, I'm so picky about seafood I rarely trust Publix. Yours looks pretty awesome though. 

Ozzie_Isaac

Nice looking cook!  Thanks for sharing.

minniemoh

Beautiful plating! Looks like a nice cook. I've never eaten swordfish.

Ozzie_Isaac

Do you pre-cook the corn before you grill it direct?  I have always wrapped in foil or left it in the husk when grilled.  I've never tried direct like that.

GalanteNate_OneEa

Love swordfish, make  kebabs pretty regularly, might cut back whit the new merc level input lol. Cook looks great Craig!

hapster

Nice looking fish dish there

johnkitchens

Very nice looking cook. 

MrCookingNurse

Great looking! Never had it but do love a good tuna steak. 

Nanook

I'm going Swordfishing next week, so if things go well, I'll be trying it for the first time.  Wish me luck.....

NDG

Nice cook.  I am not a big swordfish guy - but looks great.

nolaegghead have you heard of the book "American Catch: The Fight for Our Local Seafood" - by Paul Greenberg ??

I caught his interview on NPR the other day - interesting talk about shrimp/etc. . . so I am curious about your take (you know fish) on seafood issues/concerns.

Ozzie_Isaac

Nanook said:

I'm going Swordfishing next week, so if things go well, I'll be trying it for the first time.  Wish me luck.....

How does on fish for swords?  

Nanook

Ozzie_Isaac said:

Nanook said:

I'm going Swordfishing next week, so if things go well, I'll be trying it for the first time.  Wish me luck.....

How does on fish for swords?  

With a magnet...

Eggcelsior

Ozzie_Isaac said:

Nanook said:

I'm going Swordfishing next week, so if things go well, I'll be trying it for the first time.  Wish me luck.....

How does on fish for swords?  

I took it literally too.

Chubbs

Looks great Craig. Never had swordfish but I would hit that

RiverDoc

Killer looking cook Craig! Thanks @nolaegghead I love Tilefish and then I saw the chart!

Nuke1855

Delish fish dish love the veggie salsa .

bluebird66

Beautiful cook!

NPHuskerFL

Looks terrific Craig.

jabam

Looks great!

pgprescott

Yeah, what they said.